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How To Make Cocktails Featuring Local Booze

Missy Frederick is the Cities Director for Eater.

The D.C. area has grown from zero to three local distilleries over the past several years (not to mention the limited production distillery over at the Mount Vernon estate in Alexandria), so it's an exciting time for Washington spirits.

Eater asked representatives of three of the major players: Catoctin Creek (Leesburg), New Columbia Distillers (DC) and Blackwater Distilling (Eastern Shore) for cocktail recipes featuring at least one of their alcoholic products, and they were happy to oblige. If you're planning local spirits as a holiday gift (or find some below the Christmas tree), here are some options for serving it other ways than neat.

Monkey Gland Cocktail [Photo: Catoctin Creek]

Catoctin Creek's Monkey Gland
Recipe courtesy co-owner Scott Harris

2 oz Catoctin Creek Organic Watershed Gin?
1 oz freshly squeezed orange juice?
¼ oz grenadine
1 dash absinthe?
orange slice for garnish

Swirl the absinthe in a chilled cocktail glass, then mix the rest of the ingredients in a cocktail shaker with ice, strain and pour into the chilled glass. Garnish with an orange slice.

New Columbia's Bees Knees and Jasmie cocktails
Recipes courtesy co-owner John Uselton

Bee's Knees:
2 oz Green Hat Gin
3/4 oz Honey Syrup
1/2 Lemon Juice
Lemon Peel Garnish

Combine all ingredients, shake well serve in chilled glass.

1 1/2 oz Green Hat Gin
3/4 oz Orange Liquor
3/4 oz Campari
1/2 oz Lemon Juice

Combine all ingredients in a shaker with ice. Shake and strain into chilled glass. Garnish with a lemon twist.

Blackwater's Eastern Shore Cocktail
Recipe created by Vidalia Sommelier Ed Jenks

2 oz Sloop Betty vodka
1/2 oz Dolin Blanc
1/2 oz Domaine De Canton
1/2 oz Roses Lime

Stir with ice in a shaker tin, strain and serve up in a martini glass.

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